Quick Fix: Cabbage with Butter and Soy Sauce
I love cabbage. This has been a recent revelation. I’m not quite sure why cabbage has grabbed my attention but I find myself throwing it into a variety of dishes-salads, curries, soups, and stir-fries.
With a head of cabbage in the fridge and little time, I needed a quick side dish for dinner. A recipe form Eric Kim on Food52 popped into my head, asparagus with soy sauce and butter. Why not trade the cabbage for the asparagus?
Quick and Easy
Shred cabbage, not too finely so it retains some crunch, and set it aside. Heat a pan large enough to hold the cabbage. Melt the butter, add the cabbage and cook until it wilts. Add soy sauce, and stir fry until the butter and soy sauce bubble. Season with pepper and salt if needed. Bada Bing Bada Boom, done.
Substitute ponzu soy for a touch of citrus or dashi soy for seafood twist or an equal amount of oyster sauce adds flavor also. Garnish with sliced green onions.
Cabbage with Butter and Soy Sauce
Ingredients
- 2 tablespoons unsalted butter
- 1/2 head of green cabbage shredded into 1/2 to 3/4 inch strips
- 2 tablespoon soy sauce or substitute Ponzu or Soy Dashi or use 1 T oyster sauce and 1 T soy sauce
- Flaky sea salt and freshly ground black pepper garnish
Instructions
- Heat a skillet over high heat and melt the butter. Add the cabbage, season with salt and pepper, and cook for 2-3 minutes until slightly wilted. Add the soy sauce and cook for another minute or until the butter and soy sauce bubble up into a sticky glaze. Garnish with sliced green onions. Serve immediately.